Tallest Tower

Satay

Open Daily

Afternoon & Evening (Dinner period)

P/Stick-RM 0.70 Chicken, RM 0.70 Beef, RM 1.00 Mutton

Sate Kajang Hj Samuri, Klasik Satay Station,

Details

Malaysian Satay

Satay is one of Malaysia's most popular gastronomic delights not only by Malaysian local but also tourist visit to Malaysia from all over the world. Satay can be found almost everyway in the evening either selling at restaurant, hawker stalls or travelling hawker vendors even to any occasions held in Malaysia.

Satay might be similar to Indian or Arab kebab and in some countries they have their own similarity, such as sosatie in South Africa, yakitori in Japan, shashlik in Caucasus, chuanr in China, and, shish kebab in Turkey. The only difference is that Malaysian kebab, satay, were prepared in small minced meat with a bit sweet flavor than other countries.

Basically, satay may consist of chicken, beef or mutton minced and serve with tangy peanut sauce, cube of rice cake (local called it ketupat), Fresh slices cucumber and onions. The Ketupat, when translated in English, is literally a type of rice dumpling or rice cake made from glutinous rice and, wrapped in a pouch of woven palm leaves, is then boiled for hours. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed into soft cakes.

Satay could be cook either by grilled or barbecue using charcoal. The satay are normally cooked over a rectangular aluminum BBQ tub measuring about 1 meter in length and 20 cm in width. The meat pieces are then skewered onto a piece of thin bamboo or the middle stick of coconut leaf ( local call it "lidi") about 20cm long. However, in Malaysia most satay prepared are by using charcoal to give the satay a smokie smell. What make one satay stall delicious than the others is that the peanut sauce served is not oily and meaty with no fat chunks. Every satay stall available have their own secret in preparing it.

Many stories of satay origin have been told. Even Malaysian claim that satay was originally came from Malaysia. However, the actual satay origin was unknown and unclear. History believed that satay was brought by Muslim Indian and Arab Traders in early 19th century and was first made popular by Javanese Indonesia, then only spread to Malaysia, Thailand, Singapore and other countries. One of the clear evidence satay was first popularize in Indonesia, is because there were about more than 25 types of satay including Sate Madura, Sate Padang, Sate Ponorogo and many more, and satay had become a national dish in Indonesia. Satay Madura is one of the best known and most popular. This type of satay usually uses lamb or chicken, marinated in sugar, green onions, soy sauce and salt.

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